Study on processing of cholesterol-reducing fermented coagulated whole egg beverage

Objective:Processing of cholesterol-reducing fermented coagulated whole egg beverage was studied,which was made from fresh whole egg liquid with fermentation of lactobacillus.Method:Cholesterol-reducing rate of Streptococcus thermophilus,Lactobacillus bulgaricus,Lactobacillus acidophilus,Bifidobacterium bifidum and their complex were determined.Conclusion:Results showed that complex of Streptococcus thermophilus and Lactobacillus bulgaricus were among the best starter.Recipe of culture medium and fermentation parameters were optimized.Results showed that 32% whole egg liquid,1.25% glucose,0.3% CMC-Na,0.2% garrageenan and 24 h fermentation time were the optimal fermentation parameters,cholesterol-reducing rate could be improved to 36.03% and good sensory quality would be achieved with the optimal fermentation parameters adopted.